White Turkey Chili

1 tablespoon olive oil

1 ½ cups chopped onion

3 cloves garlic, minced

2 teaspoons dried oregano

1 ½ teaspoons ground cumin

½ teaspoon ground ginger

½ cup low-sodium chicken broth

½ cup dry white wine

1 bay leaf

2 cups shredded cooked turkey

2 cups white kidney beans (cannellini), undrained

2 fresh jalapeno peppers, chopped

1 ½ cups shredded Monterey Jack cheese

½ teaspoon salt

½ teaspoon coarsely ground black pepper

2 tablespoons lime juice

Heat the olive oil in a skillet over medium heat. Cook onion in oil until the onion has softened and turned translucent, about 5 minutes. Stir in garlic, oregano, cumin, and ginger; cook for another minute. Pour in chicken broth and white wine, and then add the bay leaf. Cook uncovered until slightly reduced, about 5 to 8 minutes.

Stir in turkey, beans, and jalapeno. Simmer uncovered for 10 minutes, stirring occasionally.

Using back of spoon, mash 1/4 of beans to thicken sauce. Reduce heat to low, and begin stirring in cheese 1/2 cup at a time. Stir until cheese is completely melted. Season with salt and pepper. Remove from heat, and stir in lime juice. Serve hot.